This persimmon bread recipe calls for a simple, spiced quick bread with both persimmon puree and diced persimmons in the batter.
Preheat oven to 350 degrees and spray an 8.5 in x 4.5 in loaf pan with nonstick spray.**
In a large bowl, whisk together both flours, baking powder, baking soda, salt, and spices. Set aside.
In a medium bowl, whisk together the sugar, honey, yogurt, eggs, and butter. Add the persimmon puree and whisk to combine. Pour wet ingredients into the dry ingredients and stir to combine. Fold in the diced persimmon.
Pour into a loaf pan and top with persimmon slices, if desired. Bake at 350 degrees for 50-55 minutes, or until a toothpick inserted into the center of the loaf comes out with just a few moist crumbs attached. Let cool in pan for 5-10 minutes, then transfer to a wire rack to cool completely.
*peel persimmon, roughly chop, then puree in a food processor or blender until smooth (I used the single-size serving cup attachment on my blender, it was the perfect size)
** I also line the bottom and long sides of my loaf pan with a piece of parchment paper